Spicy Korean Pork Belly Skewers

Skewers

• 600g Linley Valley pork belly strips, cut into bite-sized pieces
• 3 garlic cloves, finely grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp gochujang (Korean chilli paste), plus extra to serve
• Spring onion, white part, cut into 4cm lengths

To Serve

• Toasted white sesame seeds
• Lettuce cups (or steamed rice)
• Pickled carrot and daikon
• Kimchi

• In a large bowl, whisk together garlic, soy sauce, sesame oil, rice vinegar, honey and gochujang until smooth. Add the pork belly pieces and toss well to coat. Thread the pork onto skewers with spring onion pieces in between, then pour any remaining marinade over the top. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavour.

• Heat a grill pan or BBQ over medium-high heat. Cook the skewers for 8–10 minutes, turning occasionally, until the pork is cooked through and lightly charred. Brush with extra marinade in the last couple of minutes for a glossy finish.

• Serve hot, sprinkled with sesame seeds. Enjoy with lettuce cups, pickles, kimchi and extra gochujang for wrapping and sharing.